Mazurka is a cake that features on Easter tables. It is estimated that it originates from Mazovia, because its name refers to the word Mazur. It is usually made of thin, crumbly dough and contains a lot of nuts
Mazurka in many ways
Mazurka is never missing from the Easter table. The delicacy is always made on shortcrust pastry, has a lot of nuts, and is beautifully decorated. Below is a proposal for a proven recipe for Easter Mazurka
Easter Mazurka with nuts
To make a traditional mazurka overflowing with nuts, you will need the ingredients below
- 170 g wheat flour,
- 80 g potato flour,
- ½ teaspoon baking powder,
- ½ teaspoon cinnamon,
- 50 g sugar,
- 150 g butter,
- 1 egg.
- approx. 5 spoonfuls of plum jam,
- approx. 1 1/2 cups mixed together nuts and dried plums, walnuts, cranberries and cashews or raisins and hazelnuts.
- 150 g (1 and ½ bars) dessert chocolate or combined dark and milk chocolate,
- 2 tbsp vegetable oil.
Candied orange peel:
- peel from 6 large oranges,
- 1 and ½ cups of sugar,
- a few tablespoons of water.
The ingredients listed correspond to a 20 × 30 cm baking pan.
Method of preparation
First of all, you need to prepare the shortcrust pastry. In a bowl you need to sift wheat flour, potato flour, baking powder, cinnamon, sugar and cold hard butter cut into pieces. Combine the dry ingredients with the butter. It is best to do this with your hands, but if this is not possible, it is recommended to use a mixer. The final result should be small crumble-like pieces of dough
When you get a crumble-like dough, add an egg to it. Continue kneading or use a mixer. All the ingredients must be thoroughly combined with each other. Then form a medium-sized ball of dough. Wrap the whole in aluminum foil and put in the fridge for 60 minutes
After this time, take the dough out of the fridge and put it between half-folded sheets of baking paper and roll out. The pie should be about the size of the baking pan. Transfer the dough together with the paper to the baking pan and adjust its size to the dimensions of the pan. Pierce the dough with a fork and place in the fridge for another 30 minutes. In the meantime, preheat the oven to 160 degrees (no fan) and put the dough in. Bake for 35 minutes. While the bottom is baking, it’s time to make the toppings
Chocolate glaze – how to prepare
You should heat a small pot, and then slowly put into it chocolate divided into pieces. When it melts, add to it 2 tablespoons of vegetable oil. Stir the whole thing thoroughly
Candied orange peel – how to prepare
Oranges should be thoroughly cleaned and then scald with boiling water. To prepare the side dish you need only the peel from an orange. After cutting off the peel, remove the white part from the inside. Cut the orange peel into small cubes, put it into a small pot and sprinkle with sugar. Heat it up, waiting for the sugar to dissolve completely. Fry the peel uncovered for about 30 minutes. You have to watch it all the time. It may begin to stick to the bottom of the pot, which is undesirable. If this happens – pour a few tablespoons of water over oranges and stir until they reach the desired softness.
>> See also: Apple pie like mom’s
Decorating the mazurka
When the cake has cooled down, spread plum jam on it and arrange the previously prepared nuts. Then pour chocolate glaze over the cake and decorate with candied orange peel. Put the cake in the fridge. There are many variations on the amount and combination of nuts and raisins, so depending on what additives you decide on, this is how your marzipan will taste. We assume that one recipe will make up to 3 cakes with different flavors